For a Change from Buffalo Wings, Try Dry Pot Chicken Wings
CNY has a large international community who have brought cuisine from around the world. In this story, staff writers from China give you their version of a New York classic.
Consider the chicken wing. Thanks to the Anchor Bar in Buffalo, the chicken wing has become an essential American snack. But did you know that many world cuisines celebrate—and feast on—chicken wings? Asian cultures have been preparing chicken wings for centuries, and since good food is an essential part of a good life, LivableCNY is offering you a Chinese take on an American classic.
Many people assume Chinese food is difficult to cook, especially with American ingredients, but it’s not true. As long as you are interested and patient, you can cook authentic Chinese cuisine. To prove it, we made Dry Pot Chicken Wings with ingredients bought from the Oriental Chinese Supermarket (2406 Erie Blvd East Syracuse) as well as typical CNY supermarkets.
Successful Chinese cooking is all about preparation. Here’s the set-up:
- 10-15 chicken wings
- 2 potatoes peeled and cut into short batons (fries)
- 1/2 onion, chopped
- 3 cloves garlic. sliced (not too thin)
- 3 pieces of ginger, sliced into thin batons
- 1 shallot, minced
- 3 red chilis, chopped
- 1/2 cup cooking wine
- 1/2 cup soy sauce
- 3 teaspoons salt
- 3 teaspoons thick broad-bean sauce
Among those ingredients and seasonings, only the cooking wine, soy sauce and broad-bean sauce need to be purchased in a Chinese supermarket. Other ingredients are easily found in your favorite grocery or supermarket.
- Most stores sell chicken wings in large frozen bags, so you’ll need to defrost (30 minutes): At home, we defrosted the chicken wings with warm water. You can also use microwave oven to defrost. Make some cuts on chicken wings in order to make wings more easily cooked.
- Mix (30 minutes): Use sliced ginger, minced shallot, cooking wine, soy sauce and salt to make a marinade, and let the wings sit in it for at least 30 minutes. Fully stir the everything to ensure you coat the wings.
- Heat the oil to 350 degrees, then fry the diced potatoes and chicken wings separately. Fry the potatoes for about 10 minutes. Fry the wings until both sides are brown. While frying wings, remember to turn them frequently.
- Now for the ‘Dry Pot” part of the recipe. Heat a seasoned wok, and stir-fry the onion, red chili, ginger and garlic for 2 minutes. Then add 3 teaspoons thick broad-bean sauce to the pot. Fully stir the sauce with other ingredients. After that, add the fried chicken wings and potatoes into the pot and stir-fry all the ingredients for about 10 minutes. Keep everything hot and moving, the goal is to crisp the outside and let the heat cook the sauce into the crisping chicken skin and potatoes.
- Add white pepper powder to the chicken marinade to add more spiciness.
- To make potatoes even crispier, soak them with warm salt water before frying. But do not use hot water.
Add these to your tailgating menu and you’ll have a world-class snack. Enjoy!